Similar to a frittata, this savory bread pudding starts on the stovetop and finishes in the oven. Using a large cast-iron skillet will help you get a crisp brown crust.
My wife and children love this recipe. We have it about once a month. I will usually use 8oz. of goat cheese, and whole eggs instead of just some of the yolks.
This was disappointing and almost inedible.
Wow. It was truly amazing! I made it for friends at their cottage and they are STILL raving about it, a year later!! I did get a bag of shredded mozzarella that really made it. I also used fresh tomatoes instead of canned, and fresh basil.
Absolutely fabulous! The layers of this were beautiful in cross-section, with the egg mixture on top of the bread/tomato mixture. I served it at brunch with bacon and yogurt, and it is definitely company-worthy. The goat cheese was the best part - little pockets of creaminess!
